Lamb and Eggplant Bake

Heat a little of the olive oil in a large skillet. Brown eggplant cubes in batches, adding more of the oil only as needed. Drain on paper towels.

Brown lamb cubes in the same skillet; remove to a platter. Sauté chopped onion and garlic until tender; stir in tomatoes, salt, curry powder, thyme, and basil. Add lamb; cover and simmer for 15 minutes.

In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice. Repeat layers. Cover and bake at 350° for 55 to 65 minutes, or until rice is tender, stirring once during cooking time.
Serves 4 to 6.

More Lamb Recipes
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Irish Lamb Stew
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Creole Roast Leg of Lamb
Lamb Chops with Orange and Thyme
Orange Lamb Chops
Lamb Chops w Sour Cream
Orange Lamb Chops
Baked Lamb Chops with Carrots
Crockpot Lamb Stew
Crockpot Lamb Stew II
Dijon Lamb Chops
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